Lovers of fish probably have to taste balyk from the thick-bass. Of course, you can buy it ready, and you can make it at home. How to cook a balyk from carrots at home, we'll tell you now.
The recipe for a balyk from carp
Ingredients:
- carp - 1 pc. weight not less than 5 kg;
- salt.
Preparation
How to make balyk from carp, so that it turned out really delicious? Now we will tell you some nuances. It is necessary to use only large fat fish. Its weight should be at least 5 kg, and if it is bigger, it's even better.
So, let's start cooking a balyk from carp. First, we clean the fish from the scales, take out the insides, do it very carefully, so as not to crush the gallbladder, otherwise the taste of the fish will be irreparably damaged. Separate the fillet from the bone and cut it into chunks of the desired size (they should not be small, then we still hang them for drying). We put them in an enamel or glass container, pouring each layer of salt (it is better to take the usual rock salt, uniodized). The top should also be covered with salt. We cover the top with a plate that is slightly smaller in diameter than the container itself, we install a jar of water or some other cargo on it. We remove the fish in the refrigerator or another cool place for about a week.
After the specified time we take out as many pieces of fillets as we need, soak in water for at least 7 hours. In this case, water needs to be changed 3 times (it is better to take a well, spring or filtered water). Conventional chlorinated tap water spoils the taste of the product. The rest of the fish can still be held in the brine, it will not be lost. But when you decide to use it, soak it for so many hours, how many days it stayed in the brine. Store salted fish for up to 3 weeks.
We hang the pieces of fillet to dry in a well-ventilated place of the day at 3-4. If you want to get a more dried product, you can hold more. Cut the fillet into thin slices and serve it to the table. The remaining balyk can be stored in the refrigerator, wrapped in a food film. If you used very large fish and balyk left a lot, you can put it in the freezer. There, he definitely will be long and will not be lost. And before use slowly thaw it in natural conditions, microwave use in this case is undesirable.
How to make smoked balyk from carver?
If you have a smoking chamber, you can easily prepare delicious smoked products at home, in particular, smoked balyk from carp.
Ingredients:
- carp;
- salt;
- sugar.
Preparation
We choose fish with a weight of at least 7-8 kg. We clean and gut it, cut it into pieces with a thickness of about 4 cm. We put the prepared fish in an enamel pot, pour salt over it, put it on top and let it stand for at least 3 days in the cold.
Then the salted carp are dipped in water, the main thing is that the prepared balyk is not over-salted. Therefore at this stage we carry out such a check: we cut the middle of a piece, inside it should be slightly salty, even more like a fresh one.